When I was an omni/vegetarian, I worshipped the Pioneer Woman's recipes. Since going vegan, I've done some veganizing (such as her mac 'n' cheese) to great success. This is another instance of just such a thing. I had guests coming over last night, where everyone present was going to be omni except me. I made the sundried tomato dip from VCON, and these stuffed mushrooms.

-1 tbsp ground flax in 3 tbsp water-1 8oz container Better Than Cream Cheese-approx 2/3 of a package of Gimme Lean-3/4 cup of nooch-half an onion-4 hefty cloves of garlic-1/3 cup dry white wine-salt, black pepper to taste-2.5 10oz containers of white mushrooms (I should've used the rest of the third package; I had leftover filling)

Wash your mushrooms. Pull out the stems. Dice the stems up nice and small, set them aside (I got bored after a while and only cut up about 90% of my stems, but still had plenty of stem meat). Dice up the onion and garlic as nice and fine as you can (all of these diced things will be going into the filling, so you want them really small so that you don't have overly chunky stuffing).

Mix the flax and water in the bottom of a medium bowl. Let them sit and congeal and let the Tofutti get to room temperature while you do the rest of your stuff.

Crumble the Gimme Lean into a frying pan and let it get moderately browned on all sides. Keep breaking it down as small as possible--again, you don't want your filling to be too chunky.

Set the Gimme Lean aside on a plate to cool and put the onion and garlic into the pan. Let them get fragrant and delicious for a couple minutes, then deglaze the pan with the white wine. Let that reduce till there's almost no liquid left. Toss in your mushroom stems, and add salt and pepper to taste. Let that cook for a couple minutes till everything is soft and delicious.

Meanwhile, stir together the Tofutti and the flax/water mix. Add the nooch, and keep on mixin'. At this point, it is really bad for you, but go ahead and dip your finger in and taste it--yes, that's the stuff! Adjust noochiness to taste.

Mix in your Gimme Lean while the onion/garlic/mushroom goodness is cooling a little. Once it's no longer super hot, mix that in, too. You now have what can only be described as an amazingly delicious Bowl O' Noms. Put it in the fridge (or freezer, if you're me and in a hurry) for a couple minutes to get it firmed up.

Put your mushrooms on a baking sheet, preferably the kind with a lip around the edge, because they ooze some oils while they bake and they might try to skate off when all's said and done.

Spoon the stuffing into the mushrooms, making sure to push it down into the cavity from the stem, and also piling it nice and high. At the end, you will discover that you have some leftover filling. You could either wash up your remaining mushrooms and stuff them as well, or you could be like me and just eat the filling with a spoon while on the phone with your mother.

Anyways, bake your li'l shroomies in an oven at 350 for about 22-25 minutes. You want the tops to get nice and golden brown. Take them out, and let them cool for 10-15 minutes so that they aren't too hot to eat. They're tasty when they're just a little warm, or have even been out for a while.

We had them with the rest of the white wine from the cooking, and the omnis DEVOURED the entire platter. I completely forgot to take pictures, so, uh... Sorry. I guess I'll just have to make them again sometime soon. Shucks!

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